SKILLET SPINACH LASAGNA
Quick and easy way to make lasagna!
Provided by Sharon Thomas
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
- Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g
SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don't have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn't in tip-top shape, try this in a stainless-steel skillet instead; you'll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.
Provided by Sarah Copeland
Categories dinner, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
- While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
- Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 1158 milligrams, Sugar 9 grams
SKILLET LASAGNA
This vegetable lasagna cooks entirely on the stove top-no oven required.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts : Calories 564 calorie, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 108 milligrams, Sodium 924 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 24 grams
SKILLET LASAGNA
Quick and easy meal after a long busy day. Using jarred sauce and canned mushrooms. Serve with garlic bread and a salad.
Provided by Karen From Colorado
Categories One Dish Meal
Time 32m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni.
- Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown.
- Drain.
- Stir in remaining ingredients except for the cottage cheese.
- Heat to boiling, stirring occasionally.
- Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done.
- Stir in cottage cheese.
- Spread shredded cheese over the top and cover until melted.
Nutrition Facts : Calories 328.3, Fat 20.8, SaturatedFat 9, Cholesterol 66.5, Sodium 1218.4, Carbohydrate 11.1, Fiber 2.1, Sugar 7, Protein 24.7
BEST ONE-SKILLET LASAGNA
I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.
Provided by Engrossed
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
- In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
- Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
- Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
- Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
- Cover and let stand off heat until cheeses melts, 3-5 minutes.
- Sprinkle with basil before serving.
Nutrition Facts : Calories 741.9, Fat 34.9, SaturatedFat 15.1, Cholesterol 122, Sodium 1154, Carbohydrate 63.2, Fiber 6.9, Sugar 20, Protein 41.1
SPICY LASAGNA SKILLET DINNER
Shortcut lasagna bails me out when I'm in a frenzy to serve dinner. A leafy salad and buttery garlic toast round out the meal. -Donna Booth, Tomahawk, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 1403mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
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- Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through and browned, about 8 minutes. Reduce heat to medium. Add the tomatoes, Italian seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl.
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